June 27, 2023 No comments

June 23, 2023 No comments

UNAKKA MANTHAL VARUTHATHU - DRIED SOLE FISH FRY

If there is one dish which has loads of memories, then Unakka Manthal Varuthathu travels along with me until today with its ever loving and ever lasting memory, taste and my love for it. Every trip to Palaghat is incomplete without a pack of Unakka Nangu or Unakka Manthal. I can relate so many trips, and it has become quite synonymous in accordance with my memories to our trip to my parents' hometown.

Well, my liking for this Dry fish started even before I could remember. When I really started eating it, I am not sure, but it has always been one of my favourites. A holiday at my Mother's place and I remember my grandfather going to Kongad Chandha or the Shandy Market which is open only on Mondays. He would carry a big Vatti (a big basket) to the Chanda and would bring back loads of groceries and vegetables for a week or so for family needs. And there would be two default items, a pack of dried fish packed in a newspaper, securely tied with a jute rope, and a few Ari Murukku tied like a garland in Jute rope. The moment he comes back he treats us with Murukkus and there my grandmother would get ready to fry some Unakka Nangu.

A piece of fried Unakka Manthal and there I can eat loads of Rice. I love the combination of Curd Rice and Unakka Nangu Porichathu. My eating habits are so inclined to zipping my addictions that happen to be my favourites, and I only indulge in a very few of my favourites without guilt? Not really, I eat and then, I confine myself to some limitation for a week or so, to compensate for the indulgence. Well, the above combination very well fall into the category.

Dried or Salted Fish, and we call it Unakka Meen in Malayalam and Karuvadu in Tamil. I am the only person who eat Dried Fish at home, and it is always like "Kazhuthaikku Theriyuma Karuvattu Vasanai"??? And my all bliss feeling of What a Karuvad!!! As there exists a crowd who loves fish, there is indeed a crowd which falls for dry fish too. Though ironically categorised, the popularity of the same is widely known.

UNAKKA MANTHAL VARUTHATHU - DRIED SOLE FISH FRY

From the large repertoire of salted and dried fish recipes across the world, my pick is limited to my know-hows inclined to my family and a few from Tamil & Malaysian Cuisine. This Unakka Nangu Fry is a simple recipe prepared in a typical Kerala style marinated with a simple masala mix of Red Chilli Powder and Turmeric and undoubtedly fried in Coconut Oil gives an authentic touch to this Unakka Manthal Fry. And that is how my mother makes it.

Every family has their own way of making Unakka Meen and my MIL makes it in a different way and that recipe is for another time here. My MIL serves this with a combination of a spicy condiment, a simple Ulli Chathachathu made with Shallots, Green Chillies and Tamarind.

For SEAFOOD RECIPES, Click here...

Cuisine : Kerala (India)

Recipe Type : Side Dish

Difficulty : Easy

Serves : 3-4

Author : SM

Preparation Time - 15 - 25 Minutes

Soaking Time - 20 -30 Minutes

Cooking Time - 15 -20 Minutes

For more RECIPES WITH FISH, Click here...

HOW TO COOK UNAKKA MANTHAL/NANGU VARUTHATHU - DRIED SOLE FISH FRY

UNAKKA MANTHAL VARUTHATHU - DRIED SOLE FISH FRY

INGREDIENTS:

Unakka Manthal/Dried Sole Fish - 10-12 small sized fish

Turmeric Powder - 1/2 Teaspoon

Red Chilli Powder - 1 Tablespoon

Salt - To taste (optional)

Coconut Oil - For Frying

METHOD:

Thoroughly wash the Salted Fish & then soak it in ample of water for about 20–30 minutes.
Once soaked, clean the Unakka Manthal, gently snap off the head and peel off the skin from the fish from both the sides.
Then wash it again thoroughly. Can cut the fish into 2 or 3 pieces, depending on the length. The fish I bought was too small, so I used it as such.
Sprinkle Turmeric Powder & Red Chilli Powder and mix well.
Marinate the Unakka Manthal with this paste and keep it aside for 15 - 20 minutes.
Heat the Coconut Oil in a Pan and shallow fry the fish on a low flame, until it turns crisp and into golden brown.
Serve Unakka Manthal Fry hot as a starter/appetizer. Goes well with your favourite hooch.
Unakka Manthal is one best side dish for Kanji or Pazhankanji(Pazhaya Sadham).

NOTES:

Can use any other vegetable oil for this fish fry.
Adjust the amount of spices to your preference.
Add salt only, if necessary. Dried fish has lots of Salt in it, so adjust accordingly.
Soaking the Dried Fish also helps in removing some amount of excess salt from the Salted Fish.
At home, we remove the skin from Unakka Manthal by just simply peeling it off. Sole Fish or Mantha, fresh or dried, the skin peels off easily.
Can use the same recipe to cook any other type of Dried Fish/Unakka Meen/Karuvadu.

June 21, 2023 No comments

SALT

Let's talk about Salt - Sodium Chloride - NaCl - in our language we call it Uppu, Namak etc., It is all how I know a SALT. The humble white coloured powder/crystal which I have used day-in day our - all my life.

- it is a "Super-ingredient" which should always be in a Pantry

I would like to write about the inevitable, unavoidable and a must-have ingredient in every pantry in terms of my thoughts, memory and favourite quotes I loved...

"A lover's tiff is like salt to food.

An excess of it is not good."

I have always wondered how humans got to know about different types of tastes. The wonder of a tongue is indeed prodigious. The brilliance of a human mind to identify an ingredient and then its taste and use it in such a way to enhance food has always kept me in awe since my childhood days. The idea, how a human might have eaten food without salt or spice, still intrigues me.

Humans might have recognised the tastes from naturally grown fruits and vegetables, and then how was salt found? In terms of Salt, History could be written as - animals wore paths to salt licks; men followed; trails became roads, and settlements grew beside them. And in due course, when the human menu shifted from salt-rich to cereals, more salt was needed to supplement the diet. Salt deep inside the earth (underground deposits) were beyond reach, and the sprinkle of salt deposits over the surface was insufficient. Scarcity made the mineral PRECIOUS.

World History states that Salt is one of the first international commodities of trade. The production of Salt should have been one of the first industries and, inevitably, the first state monopoly. The stuff that makes our food tasty has struck wars, trade conflicts, riots and covenants between warlords, kings, countries, rulers and even God.

SALT

“With all thine offerings, thou shalt offer salt,” says Leviticus in the Old Testament. As it is used as a preservative, salt became a token of permanence to the Jews. It turned out to be an eternal covenant between God and Israel. Salt has a long run bloody pathway in terms of its evolution.

My memory with Indian History and Salt travel back to the lessons we learnt about the Dandi March and the Vedharanyam Uppu Sathyagraha Porattam (struggle for Salt). It was one incident which turned the course of India’s history.

Well, currently it is just an ingredient, easily available and must-have in each and every kitchen hold.

Salt enhances, enlivens & compliments the very essence & taste of food. Salt intensfies & balances the flavours. As a Tamil saying goes, "Uppilla Pandam Kuppayile," which means, "Food without salt is worth the bin". Whether sweet or savoury, salt plays an important role in cooking. It takes dishes from just tasty to delicious, suppresses bitterness, and helps preserve food. It dehydrates fleshy tissues, speeding up the drying process. Salt is used in curing and pickling. Along with it Salt has non-edible uses too, it is also used for de-icing the pavements etc.,

In India, salt is considered as Lakshmi, the goddess of wealth & prosperity. When someone shifts to a new house, the first thing to be taken into the house is salt, followed by turmeric and water. It is considered to be auspicious, a belief followed by the locales for time immemorial.

Technically, all salt is sea salt—even table salt, which is mined from rocks of Halite that were formed by ancient water bodies. In spite, not all salts are the same and each salt has its own way of usage.

As a child, I knew just one salt - the rock like salt cystals which were then commonly used in almost every Indian kitchen. Here, I have come up with a few Salts I commonly use in my kitchen and also these type of salt happens to be widely used ones in Indian Cuisine.

I have personally seen an evolution of the usage of Salt in my so far, short lifetime. Let me put it up as a timeline through my memory lane in terms of my acquaintance with this humble and equally precious mineral Salt.

Sea Salt

SEA SALT

During my childhood, in late 70s & early 80s, there were vendors who used to sell Salts in push carts. The most common Salt variety then - Kal Uppu or the Rock Salt or the Sea Salt Crystals. We could even see the grocery shops displaying them in a big sack in front of the store. Then not many had the awareness of table salt or not many used it in regular basis in their kitchen.

During our trip to Tuticorin (Thoothukudi), in my early age, I was literally fascinated to see huge Salt beds or salt pans colloquially called Uppalam. Where salt is harvested from Seawater. The huge Salt beds with salt crystals glistened in the hot temperature, and I wondered how the men toiled around in that hot sun. I was even told that they would have blisters in their hands and legs as they walk through the Salt pans to collect the Salt. Though Salt, the Crystals tend to cut through their skin while harvesting them.

Sea Salt or the Rock Salt are harvested from evaporated seawater, sea salt can be either very salty or lightly salty, depending on where it's harvested & depending upon the type of minerals found in that particular area. Sea salt also contains loads of minerals, so it can have an intricate flavour. Sea salt is unrefined, it contains more minerals like potassium, zinc, magnesium, calcium, and iron. It helps in enhancing the flavour of the dish.

Sea salt does not dissolve easily. And also these type of Salt tends to clump/cake together easily.

Table Salt

TABLE SALT

Whether you're sitting at home, in a table at your local restaurant, or in a fancy restaurant, chances are a pair of salt and pepper shakers are within reach. You can always find a Salt and Pepper Shaker on the table, which made me assume that hence these type of Salt was called Table Salt. But I'm still not sure...

Table Salt is the most common kind of salt used in India. It is commonly called as Iodized Salt in India. Where unbranded Salt was a norm in Indian market, there came a trend of high-quality, vacuum -evaporated salt, more hygienic and healthy.

The evolution of Iodized Salt found its path into Indian kitchen in late 80s and the government of India made sure that it should reach every kitchen by 1992. The propagation and marketing of Iodized Salt which simply marked as an incredible solution to Iodine deficiency which leads to Goitre (thyroid gland issues). The idea of adding Iodine to table salt proved remarkably easier and the best method to get rid of Iodine deficiency. Easiest way to provide Iodine supplement is to mix it with table salt.

The Doordharshan Advertisement, which showed Tata Salt as "Desh ka Namak" (Country's Salt). And even the name Table Salt got to be called as Tata Salt by Indian housewives.

"Iodized salt," or simply the table salt, has very fine grains and contains potassium iodide and an anti-caking agent that helps prevent it from clumping. Because the anti-caking agent can give off a metallic taste when used in large quantities. Iodized salt gets easily dissolved in food.

Black Salt -Kala Namak

BLACK SALT - KALA NAMAK

In terms of my memory lane, black salt was one salt which I started using in my kitchen next to Sea salt & Table Salt. The taste of certain North Indian dishes intrigued my taste buds and with multiple effort, when I couldn't achieve the very taste, the revelation through Google was good enough to make me realize there existed a type of Salt called Kala Namak or Black Salt which gave those unique taste and flavour to those dishes, especially to the Chaat Masalas, Butter Chicken, Chana Masala, Shikanji etc.,

Though not a salt used in direct cooking, it is used to enhance the flavour and taste of a dish. Kala Namak or the Black Salt is considered as a cooling agent in Ayurveda and is also used for its therapeutical uses. They use it to heal digestive disorders, eye diseases, dental problems, stress-related illnesses, anaemia, and hysteria.

Black Salt is a dark, reddish-black crystalline salt that turns a grey to pinkish colour when ground up. It has a distinct, sulphurous odour and taste. Kala Namak has a stronger and more pungent flavour. Also, these natural salts have a small amount of other minerals as well as a higher moisture content, so it has less sodium than processed salt.

The Black Salt is also a product of Himalayan Rock Salt. It is prepared by heating Halite, for several hours which develops its unique smell, along with Indian Gooseberries and Haritaki. The heating of the salt and the combustion of plant material helps develop a deep flavour in this salt.

Himalayan Pink Salt

HIMALAYAN PINK SALT

Well, the latest propagation of eating healthy in every term, brought forth to the acquaintance of Himalayan Pink Salt. As sceptical as ever, thinking too deep whether it is truly good or purely marketed, kept me from buying it, until my daughter bought a pack of Himalayan Pink Salt.

Later, reading about it gave me an idea about the salt and the only benefit of this particular variety is it is considered to be the most natural salt, than table salt. Himalayan salt is less artificial and does not usually contain additives. These Himalayan Pink Salts are not refined and also do not have any anti-caking agents to prevent clumping. And it has a bold flavour.

Himalayan Pink Salt is the purest of all salt & is harvested from the Khewra Salt Mine in the Himalayan Mountains of Pakistan. Easily recognizable because of its pink colour, Himalayan Pink Salt comes in various colours due to the presence of predominant mineral content in their natural state. It contains all 84 natural minerals found in the human body.

HIMALAYAN PINK SALT

Both Himalayan Pink Salt & Black Salt are basically Himalayan Rock Salts.

Kosher Salt

KOSHER SALT

When I got to know about Kosher Salt, I was literally intrigued by this type of salt at first. I bought this salt just once as a matter of knowing what literally this Salt is.

It is nothing but a coarse edible salt, but it got to be named in various terms in various countries & cultures. The term Kosher Salt came to called commonly in North America, referring to its use in Jewish religious practice of dry Brining meats, known as "Koshering".

Kosher salt has become the ubiquitous term for coarse salt. It is flaky and has longer grains. Its texture is light but coarse, and it dissolves easily. It does not contain any additives like iodine. And also has less sodium content. If you are using just one salt in your pantry, then opt for kosher salt.

The cure for anything is Salt - Sweat, Tears or the Sea, as the quotes go... A pinch of Salt and the difference it makes to a dish is what it is valued for... But too much of it can literally damage your health. Sodium is necessary in small quantities and conciously consuming low sodium diet can keep us healthy.

June 15, 2023 No comments

AMRITSARI ALOO KULCHA

Kulcha is a popular Indian flat bread specifically from North India, It's a typical Punjabi recipe. The whole credit for this Indian bread goes to the city of Amritsar, where Amritsari Chole Bature and Naans are famous for. It is famous in Pakistan and Kashmir too. Also, it is the most sought Indian bread next to Naan.

As such, Aloo Kulcha takes a special place in Indian Breads, as these popular Punjabi flatbreads are stuffed with spicy Potato Mix. These Aloo Masala is cooked in a traditional Punjabi style with Anardaana Powder, Carom Seeds, Amchur Powder, Coriander Seeds, Red Chilli Powder etc.,

These soft textured & fluffy Kulchas are very easy to prepare. Kulchas can be made in a Tandoor or on a griddle. It can also be baked in an Electric Oven. Kulcha is quite similar to Naan, but from what I know, the difference between the both is that yeast is not used in Kulchas, unlike Naan. Curd, Soda-bi-carbonate and Baking powder does the leavening job for Kulchas. It is usually served with Amritsari Chole.

Traditionally, Kulchas are cooked in a Tandoor. They give the perfect texture and flavour to the bread. But these Kulchas can also be cooked on a griddle as we do for Chapatis or can be cooked on direct flame, or they can even be baked in an Oven. I have given all the three methods here.

AMRITSARI ALOO KULCHA

Amritsari Aloo Kulcha is traditionally served with

Punjabi Chole/Amritsari Chole
Onion Tamarind (Pyaaz Imli Ki Chutney)
Sliced Onions with a wedge of Lime.

Can also serve it with any other Vegetarian or Non-Vegetarian Curry of your choice.

For traditional KULCHA RECIPE, Click here...

Cuisine : North Indian (Punjabi & Kashmiri); Pakistan
Course : Main Course
Difficulty : Medium
Serves : 4
Yields : 12 Kulchas
Author : SM

Preparation Time : 15–20 Minutes
Leavening Time : 3–4 Hours
Cooking Time : 20 - 30 Minutes

For more INDIAN BREAD RECIPES, Click here...

HOW TO COOK AMRITSARI ALOO KULCHA

AMRITSARI ALOO KULCHA

INGREDIENTS:

For Kulcha:

All Purpose Flour/Maida - 3 Cups
Milk/ Water - 1 Cup
Curd - 2 Tablespoons
Baking Powder - 1 Teaspoon
Cooking Soda / Sodium-bi-carbonate - 1/2 Teaspoon
Sugar - 3 Teaspoons
Salt - To Taste
Oil - 3 - 4 Tablespoons

For the Stuffing:

Potatoes - 3-4 No's.
Onion - 1 No.
Green Chillies - 1-2 No's.
Carom Seeds - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Crushed Coriander Seeds - 1 Teaspoon
Roasted Cumin Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Anardhaana Powder - 1 Teaspoon
Coriander Leaves/Spring Onions - Few.
Kasuri Methi - a Few teaspoons
Black Salt - 1 Teaspoon
Salt - To Taste

For Garnishing:

Kalonji - 2–3 Teaspoons (Optional)
Butter - 3 Teaspoons
Coriander leaves /Kasoori Methi - a Few

Method:

To Knead the Kulcha Dough:

Sieve All Purpose flour along with salt, Baking Powder and Cooking Soda once.
Add Sugar to the flour and mix well.
Make a well in the centre and pour the curd into it.
Knead it into a pliable dough using enough milk.
Finally, add oil and knead again for about 7–8 minutes.
Cover it with a wet cloth and leave it aside for 3–4 hours.
Before rolling them, knead it again.
Divide the dough into 10-12 medium-sized balls and keep it aside.

For the Stuffing:

Boil the Potatoes, peel and mash them.
Add all the ingredients mentioned under "For the Stuffing" and mix well.
Sprinkle Amchur Powder, Kasuri Methi and finely chopped Coriander Leaves/Spring Onions and mix well.
Finally, add finely chopped Onions and Green Chillies.
Divide the Potato Stuffing into 10-12 medium-sized balls and keep them aside.

AMRITSARI ALOO KULCHA

For Aloo Kulcha:

Roll the dough balls into thin circles.
Place a little Potato Stuffing at the centre.
Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
Dust some flour and roll the dough with Potato Stuffing into a Circle.
Then cook Aloo Kulcha in a suitable way.

Cooking them on a Griddle:

* On Direct Flame:

Heat the griddle.
Roll Aloo Kulchas into a round or an oval shape.
Smear oil/butter over one side of the Aloo Kulcha and roll it once again.
Brush a little bit of water over one side of the Aloo Kulcha and press them to the griddle.
Invert the griddle and cook one side of the Aloo Kulcha over a direct flame to give it a tandoor like texture and flavour.
Flip it and then brush water over the other side of Aloo Kulcha and spread the garnish over it.
Then cook the other side of the Aloo Kulcha.
Follow the suit for the rest of the Kulchas.

* Over a Griddle:

Heat the griddle.
Roll Aloo Kulchas into a round or an oval shape.
Smear oil/butter over one side of the Aloo Kulcha and roll it once again.
Brush a little bit of water over one side of the Aloo Kulcha and sprinkle the garnishes over it.
Placed the rolled Aloo Kulcha over the griddle. Let the flame be at the high.
Wait until the bubbles start to form over the Kulchas.
Now lower the flame, flip and cook the other side of Kulcha. (the side with garnish) for a few minutes.
Follow the suit for the rest of the Kulchas.

Baking them in an Oven:

Preheat the oven to 180 Degree Celsius.
Place the rolled Aloo Kulchas on the baking tray.
Bake them in the preheated oven for about 4–5 minutes.
Flip them and bake them again for about 3–5 minutes.
Remove them from oven and then brush butter over it.

NOTES:

Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
This also makes a soft, pliable dough.
Can use water or milk to knead the dough.
Mash the potatoes without any lumps.
If the Potato stuffing is prepared without lumps and large pieces, the Kulchas will not break while rolling.
Can Substitute Amchur (Dry Mango Powder) with Lemon Juice.
Chop Onions and Green Chillies as finely as possible.
Can avoid adding Green Chillies too.
Using the ingredients mentioned under 'For Garnishing' is totally optional.
Iron griddles work best to make this Kulchas.
Smear some fresh butter over hot Aloo Kulchas before serving.

June 01, 2023 No comments

HOW TO COOK FLAVOURFUL SORAKKAI CHUTNEY RECIPE - HEALTHY BOTTLE GOURD CHUTNEY

INGREDIENTS:

For Sorakkai/Bottle Gourd Chutney :

For Tempering (Optional):

METHOD:

For Sorakkai/Bottle Gourd Chutney :

NOTES:

THE PROCESS OF MAKING DOSA

INGREDIENTS:

For Dosa Batter:

For making Dosa:

METHOD:

For Dosa Batter :

HOW TO MAKE DOSA For Soft Dosai/Sada Dosai:

NOTES:

STORING THE DOSA BATTER:

SERVING SUGGESTIONS :

MUTTON CURRIES :

CHICKEN CURRIES:

FISH CURRIES:

HOW TO COOK UNAKKA MANTHAL/NANGU VARUTHATHU - DRIED SOLE FISH FRY

INGREDIENTS:

Sea Salt

Table Salt

TABLE SALT

Black Salt -Kala Namak

Himalayan Pink Salt

HIMALAYAN PINK SALT

Kosher Salt

HOW TO COOK AMRITSARI ALOO KULCHA

INGREDIENTS:

For Kulcha:

For the Stuffing:

For Garnishing:

Method:

To Knead the Kulcha Dough:

For the Stuffing:

For Aloo Kulcha:

Cooking them on a Griddle:

* On Direct Flame:

* Over a Griddle:

Baking them in an Oven:

NOTES:

Let's Get Ready for Christmas 🎄

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For Soft Dosai/Sada Dosai: